• Cooking Time: 8 minutes
  • Servings: 3 normal people or me
  • Preparation Time: 4 hrs


I've tried half a dozen times to do up a high rising whole wheat bread/pizza but was ever successful. I broke down and did one with all white flour and it was delicious, more so than anything out of a delivery car and maybe as good as in a good Italian restaurant.


  • 1 pkg Fleishmans Active yeast 1/4 oz
  • 3 cups Gold Medal All Purpose Flour
  • 1 Tbs honey
  • 1 tsp salt
  • 2 Tbs olive oil
  • 1 cup warm water
  • 1 8 oz can of Hunts Tomato Sauce
  • Black olives, stems and pieces mushrooms, artichoke hearts, to taste
  • 3 or 4 handfulls of shredded mozzarella cheese


  • mix honey into warm water in a big bowl
  • add yeast and let set 10 minutes
  • add oil and salt, wisking all together
  • add 1 cup flour to get everything mixed well
  • add final 2 cups flour, mix with spoon and then use hands, add either flour or little water to get right adhesion
  • turn out onto floured surface and kneed for 3 to 5 minutes
  • form into a ball and oil the surface
  • let rise double in an oiled bowl covered with a clean dish towel for an hour, punch down
  • let rise double again one or more hours and punch down
  • preheat oven with pizza stone to 550 degrees
  • roll out as wide as you can on your pizza peel
  • put down a havy dusting of corn meal under dough on the peel and roll out again to limits
  • spoon cover the top of the dough with tomato sauce
  • add a bed of shredded mozzarella
  • add your toppings
  • slide (or otherwise manhandle) the dough off the peel onto the oven stone
  • bake for 8 minutes
  • remove and let cool for 3 minutes
  • cut and serve on peel

Categories: Pizza Crust 

Author Credit: dough from BobtheDude in BakeSpace

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